Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 8922 | 2024-09-04 15:55:32 | 73.72 | 95% |
| 4829 | 2016-10-10 17:55:27 | 75.90 | 92% |
| 4564 | 2016-09-28 13:15:28 | 73.45 | 93% |
| 806 | 2015-07-08 22:34:22 | 71.73 | 94% |